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Chicken Tetrazzini With Prosciutto and Peas

Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep time 10 mins
Cook time 3 mins
Bake time 35 mins
Yield Makes 6 servings
In less than an hour, you can create a one-dish dinner that will satisfy the whole family. A hallmark of Southern cooking, this updated main dish stars Alfredo sauce, prosciutto, and Parmesan cheese.

Ingredients

  • 3 ounces finely chopped prosciutto
  • 2 teaspoons vegetable oil
  • 1 (7-oz.) package vermicelli
  • 3 cups chopped cooked chicken
  • 1 cup (4 oz.) shredded Parmesan cheese
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • 1 (10-oz.) container refrigerated Alfredo sauce
  • 1 (4-oz.) can sliced mushrooms, drained
  • 1/2 cup chicken broth
  • 1/4 cup dry dry white wine
  • 1/4 teaspoon freshly ground pepper
  • 1 cup frozen baby English peas, thawed
  • 1/2 cup slivered almonds

How to Make It

  1. Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp.

  2. Preheat oven to 350°. Prepare pasta according to package directions.

  3. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.

  4. Bake at 350° for 35 minutes or until bubbly.